Our last meal from Blue Apron was Chicken Shwarma. This is one of John's favorite take-out dinners so he was thrilled this was coming to our house for dinner. It was easy, fast, and tasted practically as good as our normal take-out place! I loved the beet salad that went with it. Beets are just so delicious!

Heat a small pot of salted water to boiling on high. Once water is boiling, add the beets and cook 25-28 minutes, until tender when pierced with a fork. Using a paper towel, gently rub the skins off the beets. Discard skins and slice each beet in quarters. Toss with the shallot-vinegar mixture and 2 teaspoons of olive oil.

Meanwhile, in a small bowl, combine the greek yogurt, lemon zest, dill, cucumber, half of the garlic and the lemon juice. Refrigerate until needed.

In a large pan, heat the remaining 2 teaspoons of olive oil on medium-high. Once hot, add the ground chicken and season with salt and pepper. Cook 3-5 minutes, until cooked through, frequently breaking apart with a spoon. Add the onion, shawarma spice blend, and remaining garlic to the pan. Cook 3-5 minutes, stirring frequently until chicken is browned and vegetables are softened.

Cook the pitas directly on the oven rack, 3-4 minutes until warm and toasted. Cut each pita into half-circles and fill each with hummus, chicken/vegetable mixture, and lettuce. Spoon tzatziki sauce into each pita and serve with beet salad on the side.